Description
Dive into the story behind this unforgettable Asparagus Leek and Feta Tart
Ingredients
Units
Scale
- 2 –3 Leeks (finely chopped)
- 1 Bunch Asparagus
- 1 cup Vegetable Broth/Stock
- 2 Tablespoons Flour
- 1 Tub of Fresh Baby Mozzarella Balls
- Salt & Pepper to taste
- Avocado Oil
- 2 Tablespoons Butter
- Puff Pastry (store-bought)
Instructions
- Heat the oil and butter in a large pan.
- Sauté leeks till tender.
- Season then add the flour and stir well to cook out the flour.
- Pour in the stock, stir to prevent lumps, then allow it to simmer on a gentle heat until the mixture becomes thick and creamy.
- Remove from heat and allow cooling.
- Place pastry on a lightly floured surface.
- Fold the edges over about 2 cm all around to create a square.
- Place on a deep baking tray or in a deep dish.
- Spread the leek mixture on the bottom, place the asparagus spears on, then dot with the cheese balls.
- Season, then place in oven at 180C/350F for 25–30 minutes, or until pastry has browned.
- Serve warm and enjoy!!
Notes
Created, Prepared, tried, and tested by Rochelle from SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1 slice
- Calories: 227
- Sugar: 2.1 g
- Sodium: 222.7 mg
- Fat: 14.7 g
- Saturated Fat: 3.1 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1.7 g
- Protein: 6.6 g
- Cholesterol: 8.1 mg
